Luxurious Lobster Salad with Green Goddess Dressing and Cheesy Garlic Bread

Indulge in a restaurant-quality meal at home with this stunning green goddess salad topped with succulent baked lobster tail. The creamy, herb-packed dressing perfectly complements the sweet lobster meat, while crisp cucumbers and juicy grape tomatoes add freshness. Paired with cheesy garlic bread loaded with Parmesan and mozzarella, this dish is pure decadence.

Despite its luxurious feel, this recipe is straightforward to prepare. The lobster tails are baked in foil packets to lock in moisture and the garlic bread bakes alongside for a hassle-free side. Perfect for a special date night or when you want to treat yourself to something extraordinary.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

8 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position (and a middle rack if making 4 servings). Line a baking sheet with foil (use two sheets for 4 servings). Wash and dry all produce. Finely chop the parsley. Grate the Parmesan cheese into a small bowl. Halve the baguettes lengthwise. Halve the grape tomatoes. Trim the cucumber, quarter it lengthwise, then slice into ½-inch pieces.
2. In a medium microwave-safe bowl, microwave the butter until softened, about 10-15 seconds. Stir in the chopped parsley, mayonnaise, garlic powder, grated Parmesan, mozzarella, a pinch of salt, a pinch of pepper and chili flakes to taste. Spread this mixture evenly over the cut sides of the baguettes. Place the baguettes on one side of the prepared baking sheet (for 4 servings, arrange them across the entire sheet).
3. Using kitchen shears, cut along the underside of each lobster tail, stopping at the tail fin, leaving the meat intact. Gently pull the shell apart to expose the meat (do not remove the meat from the shell). Cut two 10-inch-long pieces of foil (four for 4 servings). Place each lobster tail, cut side up, in the center of a foil piece. Season with salt and pepper. Fold the foil over the lobster tails to create sealed packets. Place the packets on the opposite side of the baking sheet from the garlic bread (for 4 servings, place them on a second prepared sheet).
4. Transfer the baking sheet(s) to the oven. Bake the garlic bread and lobster tails until the cheese is browned and the lobster meat is tender and cooked through, 10-15 minutes. (For 4 servings, bake garlic bread on the top rack and lobster tails on the middle rack.) Tip: Carefully open a foil packet to check the lobster; the shell and meat should be red. If needed, reseal and return to the oven until fully cooked. Remove from the oven and transfer the garlic bread and lobster tails to a cutting board.
5. While the garlic bread and lobster bake, prepare the salad: In a large bowl, combine the mixed greens, halved tomatoes, cucumber pieces, green goddess dressing, a drizzle of olive oil, salt and pepper. Toss until evenly coated.
6. Halve the garlic bread diagonally. Once the lobster tails are cool enough to handle, use a clean kitchen towel to press on the tops of the shells until they crack. Turn the tails over and peel back the shell on each side. Remove the meat and cut into bite-size pieces. Divide the salad among plates, top with the lobster meat and serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, just thaw them completely in the refrigerator overnight before using. Pat dry before seasoning.

What can I substitute for green goddess dressing?

You can use a creamy herb dressing like ranch or make your own with mayonnaise, herbs and buttermilk.

How do I store leftovers?

Store the salad and lobster separately in airtight containers in the refrigerator for up to 2 days. The garlic bread is best enjoyed fresh but can be reheated in the oven.